For the Grits:
4-5 cups water, chicken stock or shrimp stock
1 cup yellow stone ground cornmeal
1 cup grated white cheddar cheese
3 tablespoons heavy cream
Freshly ground black pepper
3 green onions, thinly sliced, for garnish
1. Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15-20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and heavy cream and whisk until smooth; season with salt and pepper.
2. Divide the grits among 4 bowls and top each with 3 shrimp. Drizzle the top with some of the bacon/garlic oil (that the shrimp were sautéed in) and sprinkle with some of the green onion.
For the Sautéed Shrimp:
½ pound thick cut bacon, cut into lardon
2 tablespoons pure olive oil
12 large shrimp, shelled and de-veined
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
1. Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels.
2. Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high, season the shrimp with salt and pepper, add the shrimp and the garlic to the pan and sauté until golden brown on both sides and just cooked through, 1-2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish.
Recipe courtesy Bobby Flay
For the Soup:
4 tablespoons olive oil
3 shallots, thinly sliced
6 cloves garlic, finely chopped
1 cup dry white wine
1 small bottle clam juice
3 cups vegetable broth
1 16 ounce can diced tomatoes, drained
1 bay leaf
4 sprigs of fresh thyme
5-6 dashes hot sauce
2 tablespoons honey
Salt and freshly ground pepper
1 ½ lbs red snapper, cut into 2 inch squares
32 littleneck clams
16 large shrimp, shelled and de-veined
Few dashes hot sauce
2 tablespoons cold unsalted butter
¼ cup coarsely chopped fresh parsley
1. Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Add the shallots and garlic and cook until soft, 3-4 minutes. Add the wine and cook until reduced by half. Add the clam juice, vegetable broth, drained tomatoes, bay, thyme, hot sauce and honey and season with salt and pepper. Bring to a boil and cook until slightly thickened, about 10 minutes, stirring occasionally. 2. While the broth is cooking, heat 2 tablespoons of oil in a large sauté pan over high heat. Season the snapper on both sides with salt and pepper and cook until golden brown on both sides. 3. When the broth is slightly reduced, add the snapper and cook for 5 minutes. Then add the clams and cook until opened, 5 minutes, then add the shrimp and cook for 3-4 minutes. Stir in the butter and parsley and season with salt and pepper to taste. Ladle into bowls and top with sour dough croutons.
For the Croutons: